I took a big block of cheddar Tillamook cheese, dehydrated it. While I dehydrated it I had to blot it with paper towels to soak up the oil. I did that a few times as I turned it around. Afterward I grinded it down to a powder, then I canned it. It is still delicious. You can make anything with it, even grilled cheese. The main reason why I did it this way was due to it will ReConstitute better and quicker vs a slice or chunk of cheese, which would take longer respectively. Before I ground it, my kids were snacking on it. I did the same thing with eggs. This process is about experimenting as well as learning. I appreciate your videos.
That sounds good. So did you cut the big block of cheese into smaller pieces first.? How long did you have it in the dehydrator. And how long was it stored before you ate it? Thanks.
@@startcascadia789 I cut it into smaller pieces. It will melt due to this cheeses consistency. You do have to dab up the oil with paper towels. It gets messy. So far I've tried it after 1 year and it tastes great. No mold, nothing wrong. I did can it. That might be the difference. Im not sure. I think alot of variables fall into play with this, like weather, how cold you keep your home. I've done several blocks of this particular cheese, also happens to be my favorite as I grew up eating this cheese. It was close to 24 hours on the dehydrater. Its worth it.
@@carolynmoody9460 I scrambled the eggs, put them on the dehydrater, made sure my jars were sanitized, after they got done on the dehydrater, I grinded them to a powder and then canned them. Theres different ways to do that. The main thing is the oxygen absorber. As well as the cheese, I did put them in there. Whats nice about it is I can reconstitute them, bake with them. Much like powdered milk. I did do that too. Mostly to see if I could do it. It worked. You do have to cook it down to its fat content, then dehydrate it, and grind it down. I keep trying new things to expand my pantry. Never boring to learn this.
@@ltorres217able thank you sooooo much for answering..(most people don't)..will give this a go..lol now I am wondering how to cook down milk to what stage..being new to this an really make a person feel dumb!! especially when you hear the answer and you think to yourself and I should have known that 😂 Blessings mate
I’m dehydrating grated cheese right now actually. Just a little bit as an experiment. I’ve learnt to buy low fat cheese because the oil just keeps coming out 😅 I also tried cream cheese - no good (too much oil so will try low fat next time. And I dehydrated sour cream too. I’m super keen to rehydrate them both and try. Thanks for the video 🙏
I watched a video where a woman dehydrated American cheese and when it got super dry she put it in a ninja blender and made powder. She used it to cook with. She said it was delicious. Another lady did a lot of her shredded cheeses and she showed it dehydrated and how it melt. She said that they loved cheesy dishes and that was why she did such a big variety of cheeses.
Seems a great!! snack. Could you give details on HOW you dehydrated the cheeses, mostly the Temperature, (time) and do you remember the brand of the American cheese ? (So many have oil in them).
@@joyceterra2265 Dehydrate with low temp so cheese won’t melt and dehydrate on paper towels to absorb excess oils, turning cheese slices or stirring shreds occasionally while drying. Hope this helps.
we are in the middle of a storm right now.. signal no 3 and its scary.. im fortunate to have found and followed ur teachings as im not worried that much coz i have prepared for my family's needs and i hope many wud do the same.. godbless everyone!😊
I use boiling or very hot water to rehydrate cheese. Best for casseroles, soups etc. Also, I found it best to dehydrate on some kind of paper like parchment, or I use the inside or the paper bags my wheat comes in. I haven't tried paper towels but there is a LOT of oil. Mozzarella is a lower fat cheese so can be a better choice.
That's one thing I have not thought to do is dehydrate cheese! I will have to go to my daughter's house soon and start dehydrating cheese, thanks for the video
Woo hoo! Third comment! Acantha, I've seen two versions of the rumor about truckers. One version sounded like the strike would last a day, but the expected duration was not stated clearly. The other sounded like the strike was expected to last the entire middle of the month.
Awesome Rudy . I just checked the hole I stuck a pipe in for a water well and uploaded it to give other preppers an idea for super simple emergency water back up. I hope it helps someone. I like the way you try to help people . 👍👍👍
Maybe try wetting some paper towels and place the cheese slices between them and let them soak longer and then place them in the microwave for about 15-20 seconds
As a keto lover I love you video. I learned a lot. 5 years later of dehydrated cheese snack is very good for me. Thanks for doing it and sharing with us all
@Alaska Prepper ... you can make those cheese slices into chips. You literally drop them into a deep fryer for 3-5 seconds and let them dry! Boom! Cheese chips WITH protein and calcium!! We have done this several times. Also, we have pulsed the cheese into a powder for popcorn, pizzas, salads, casserole topping, and whatever else you personally would want cheese flavor on. So far my husband loves the cheese popcorn and also loves the shredded cheese in meatloaf, meatballs and burgers. We actually went against the grain and made meatballs with the shredded dehydrated cheese in them and the did very well in the pressure canner... just dont over do the amount of cheese. A little goes a long way. They are pretty darn delicious! Also, start buying the larger #10 cans of cheese, heat them to "warm", drop 1 cup into your half pint jars with 1 inch head space, place into hot water bath and recan them in full boiling water for 20 minutes.... I am still alive to tell you this. Lol. God bless each of you reading this.
Ive got 5 trays of carrots in the dehydrator right now, before that was 10lbs of onions, before that was a cpl lbs of mushrooms. . . Tasty now and later 😁 Didnt know cheese could be done. Gonna have to try that. Cheese Chips❣😁😁 ☮
You could take and crunch up those American cheese slices and put them over your salad or potatoes or pasta.. Wonder how it would be if you dehydrated shredded American cheese??
@@steveday4797 if they shut down everything gets shut down. They are striking over a fraudulent election and partially over the disrespect they receive
I'd be eating those cheese slices as-is like cheese crackers. Great video. I've heard when dehydrating, O2 absorbers are pointless, and you should use a desiccant. O2 absorbers remove oxygen. Desiccants remove moisture. But good to know I can dehydrate thinly sliced cheese. Thank you, AP.
I am on the keto diet and I would definitely use the sliced cheese as a "cracker" for something like tuna! Thanks for the video. I had no idea you could dehydrate cheese! The freeze dried prices are outrages! They have gone up by almost double since just a few weeks ago. I am going to try to dehydrate some shredded mozzarella and some sliced cheddar.
I'm on keto too.. I'm wondering if the cheese was seasoned.. or different flavors of cheese slices would make the cheese chips taste better. So far I haven't liked the taste of store bought cheese bites.
Thank you for all of your informative videos. We dehydrated sliced cheese recently and just made it into a powder to add to soups and make cheese sauces. Do you think your mozarella worked better because of the type of cheese it was or because it was shredded and not sliced? I would be curious because I would be interested in being able to rehydrate cheese for a grilled cheese sandwich one day.
Hey AP, I know it's been awhile since you dehydrated this cheese, but we would like more details. Kind of cheese Etc thanks for showing us. Take care stay safe God bless y'all
Oh wao thanks, that is great. You can do a lot more cheese 🧀. Yes with the wax it was really messy and I got 2 that after a year it got moldy. And it made a mess out of the area where I have it.
That's Awesome! We have been thinking of getting a dehydrator, great quality, spare parts and great reviews. Now, I've just learned a new reason why we should get one! Blessings to you and your family AP. Thanks for the information and video.
A different perspective for those that do not know, remember or are new to preserving their food at home. Freeze drying, or hard cheeses that can be waxed, are the only approved methods of preserving them for any length of extended time that does not involve a standard freezer at home. NCHFP is the place you want to READ and UNDERSTAND the science behind any real home food preserving technics that are known to be the most safe when done correctly for those that want to do more for themselves and their family. Neither of the cheeses rehydrated were reconstituted correctly as well. Cheese is delicate and takes longer at a slower pace over hours with water added in smaller amounts, especially shredded so it doesn't become soupy. As much as I appreciate the idea of wanting to have those foods that add taste and comfort when things aren't at their best in difficult times, the oils in cheeses when not processed correctly at home can and do go rancid. It is worth spending the money to have such an expensive item done correctly for LTS. Dehydrating the fats in dairy is not recommended just as it is not with meats for LTS. When done that way, it is for a temporary extension to stretch the time between consumption and spoilage, not to last years. Jerky is a prime example. Spoiled food is wasted money and I'm guessing most of us aren't part of the Rockefeller, Vanderbilt, and the like, families. And risking spoilage that my family might eat and not realize it has gone bad is not worth the risks of sickening someone. Taste buds are not the same in everyone. Age and other factors change them and not everyone can taste or smell when food has begun to go bad. When you sit at my table, your health should not be a game of chance. Just my 2 cents. Your house rules may differ from mine. ;)
While there is some wisdom on what you say, I never trust the bought and paid for government agencies to dictate what os good for me. These are the same shills that push toxic shots into newborn babies and elderly, ruining their immune systems and pushing big pharma solutions to everything. If there were any integrity in govt, then in theory their guidelines would be a good thing. @Alaska Prepper. Love how you are not afraid to experiment.
@@pinschrunner and as much as I respect your side, I do beg to differ on a few points. I agree that government agencies in every branch in existence lack integrity. As does every industry, race, religion, population, position of employment, etc. Pick your poison, it too will be imperfect in some way. There is ALWAYS a flaw somewhere. Nothing and no one is perfect. I do believe in experimentation as well. But there are standards for testing to 1. Protect the tester. 2. Provide repeatable results that are documented and verified in ways a home tester can't do. At home, there is no protection in place for such testing. Even smelling a jar or pouch of long held food could actually make a person I'll. Unfortunately, I cringe each time AP does that in his recordings. Worse case is a full-blown case of botulism- orderless, tasteless, invisible to the naked eye. Do you know that a case of botulism is often mistaken for a stroke? The first signs of symptoms are very similar and can easily be misdiagnosed. How many lost due to 'strokes' were misdiagnosed over years when in fact they ate food incorrectly preserved or processed at home? Unfortunately, we will never know. This is about science and the wellbeing of anyone who sits at yours or mine or AP's table. Home processing cannot copy what commercial industry standards do. And we all know those fail us time and again. So do our labors at home. We've all probably forgotten to wash our hands, sneezed, what have you and spread germs, mold spores, the nasty chicken juices that didn't quite get cleaned up properly with the correct sanitizing procedures because we 'thought' it was thoroughly done the first time. As humans we make mistakes. This is about mitigating those mistakes because our equipment is not repeatedly calibrated monthly, quarterly, annually in many to most cases as well. Too many folks can't even get their dial gauges tested annually because it is no longer done by most county extensions. They use it anyway. And a home food dehydrator is fresh out of the box let's say. Nothing you have can monitor and prove the temperature you may set it to stays constant or even reaches the temperature you set it for for the full amount of time it runs which is hours on end. That becomes an issue when drying certain food items such as dairy or meat that need specific temperatures and times to remain safe for consumption. Even when AP did his egg experiment, you could actually see the whites of the eggs were scorched and very rubbery in the video. Now, as much as I enjoy AP's love for food, cooking and sharing and have watched him since his early days here, his taste buds are a bit off just because of his time in the service imo 😉😂 a solider will eat almost anything after a damn long day in the field. He may be able to swallow scorched eggs, but those if us he's stood in harm's way to protect are a whole lot softer thanks to him and the rest 🤣 and what happens in the following years if he actually opens that jar he put back to revisit in the future? He won't know if it is dangerous or not. Eggs have a density issues in the canner. A dry jar inside does not conduct heat the same as one filled with liquid. Canners are designed, and meant to have a full jar inside without air gaps. Even the glass is not tempered for dry heat. It's not meant to go in a hot, dry or pressurized environment. Another reason oven canning in jars is not recommended. What our families did in the past was dangerous in many ways. The science wasn't there or had to be improved upon over years to get us to this point now. The real question is: Why would you risk your life, your family, the future of each of you, for a slice of cheese? Or think of it this way, just because you can do something, doesn't mean you should. I could jump off a bridge. It's doesn't make it smart or safe to do even if I live afterwards. Still, just my very long-winded $.02 😉
Of you get good organic cheese from a reputable dairy farmer and spray ROUND UP on it to re- conn-s-tit-toot it it may (or, conn-verse-lee may not) achieve FDA "GRAS Status" ( generally recognized as safe). T-rust the sci-fi-ence!
So it looks like you should dehydrate both in grated form and you can melt the cheddar like you did with the mozzarella. I am going to try this. I bought some of the cheese crisps and wasn't too impressed but this way the cheese will be useful! thank you!!!
Thanks for all your videos... it is interesting to see this. For myself, I just don't think cheese slices are real cheese... a bit too processed and unhealthy for me, but I am wondering about block parmesan cheese?... how to store it for long term...
I am dehyderating some shredded cheese, never have before. I am thinking of it for casseroles and things like that. I haven't ever rehydrated things before, but that is my plan.
This is so awesome AP! Thanks so much! I wonder if you try to rehydrate with a little oil it would take better? Just a tbought. I am going to try to dehydrate some now though! 😉
Hi and thanks for your videos. A few questions: Please provide a link to a video that shows how you dehydrated the cheese, how you knew it was done and how you packed it. Would foodsaver bags work? Could the American cheese be melter in a little hot milk to make a cheese sauce? Thanks.
Actually, that size 1/2gal or 2 liter, needs a 300 cc O2 absorber, what may happen is the nitrogen remains as volume. A gallon bag would use 2x300cc O2 absorber. I love what you did with the cheese. Is there any problem with the possibility of botulism? Oh most of the content of the Oxygen absorbers is iron, just open that and put it in the ground and toss the empty package.
I like this video. I am dehydrating cheese as we speak. I'm gonna make cheese powder. First time but it's doing good. I'm surprised it's work but we'll be worth it
They would make a great powder for Mac n cheese or other sauce type items. Also I love snacking on crispy cheese! I’m curious why you didn’t keep your dehydrator?
Just use your t-shirts and bed sheets. The oil will come out in the laundry with a gallon of grease fighting dish soap. Still cheaper that buying backpacking food at REI.
What about rehydrating using milk instead of water? Any pros or cons? I also would like to know time and temp of hydration. P.S. Love your videos! Thanks so much.
That came out good, even if the American Cheese did'nt rehydrate all the way. My husband & I are impressed and we just might have to try this. Suddenly i'm in the mood for cheese!! Thank you for sharing this.
I think it's a whole lot easier and you get much better results when you preserve cheese in wax versus dehydrating it. I watched your video on that too, and I have many pounds of a lot of different kinds of cheese stocked in my prepper pantry that will still be good many years from now. IMO, cheese is too expensive to ruin by dehydrating, but its cool to know it can be done! Thanks :)
Well I think I'll definitely be dehydrating shredded mozzarella whenever I get some. and by the looks of it shredded is definitely the way to go if you're going to dehydrate it.
Thx AP you are the best personal Prepper test kitchen for all of us to rely on !!!!❤️
I took a big block of cheddar Tillamook cheese, dehydrated it. While I dehydrated it I had to blot it with paper towels to soak up the oil. I did that a few times as I turned it around. Afterward I grinded it down to a powder, then I canned it. It is still delicious. You can make anything with it, even grilled cheese. The main reason why I did it this way was due to it will ReConstitute better and quicker vs a slice or chunk of cheese, which would take longer respectively. Before I ground it, my kids were snacking on it. I did the same thing with eggs. This process is about experimenting as well as learning. I appreciate your videos.
how do you prepare your eggs for dehydrating thank you so much for your comment
That sounds good. So did you cut the big block of cheese into smaller pieces first.? How long did you have it in the dehydrator. And how long was it stored before you ate it? Thanks.
@@startcascadia789 I cut it into smaller pieces. It will melt due to this cheeses consistency. You do have to dab up the oil with paper towels. It gets messy. So far I've tried it after 1 year and it tastes great. No mold, nothing wrong. I did can it. That might be the difference. Im not sure. I think alot of variables fall into play with this, like weather, how cold you keep your home. I've done several blocks of this particular cheese, also happens to be my favorite as I grew up eating this cheese. It was close to 24 hours on the dehydrater. Its worth it.
@@carolynmoody9460 I scrambled the eggs, put them on the dehydrater, made sure my jars were sanitized, after they got done on the dehydrater, I grinded them to a powder and then canned them. Theres different ways to do that. The main thing is the oxygen absorber. As well as the cheese, I did put them in there. Whats nice about it is I can reconstitute them, bake with them. Much like powdered milk. I did do that too. Mostly to see if I could do it. It worked. You do have to cook it down to its fat content, then dehydrate it, and grind it down. I keep trying new things to expand my pantry. Never boring to learn this.
@@ltorres217able thank you sooooo much for answering..(most people don't)..will give this a go..lol now I am wondering how to cook down milk to what stage..being new to this an really make a person feel dumb!! especially when you hear the answer and you think to yourself and I should have known that 😂 Blessings mate
I’m dehydrating grated cheese right now actually. Just a little bit as an experiment. I’ve learnt to buy low fat cheese because the oil just keeps coming out 😅
I also tried cream cheese - no good (too much oil so will try low fat next time. And I dehydrated sour cream too. I’m super keen to rehydrate them both and try.
Thanks for the video 🙏
I watched a video where a woman dehydrated American cheese and when it got super dry she put it in a ninja blender and made powder. She used it to cook with. She said it was delicious. Another lady did a lot of her shredded cheeses and she showed it dehydrated and how it melt. She said that they loved cheesy dishes and that was why she did such a big variety of cheeses.
Thanks for showing us your results with the cheese. What a great way to add to long-term preps! 🧀🧀🧀
Seems a great!! snack. Could you give details on HOW you dehydrated the cheeses, mostly the Temperature, (time) and do you remember the brand of the American cheese ? (So many have oil in them).
I would love know the details of how you dehydrated the cheeses.
I put In Some Amerixancheese and there is a layer of oil on top. How did you dehydrate and eliminate the oils.
@@joyceterra2265 Dehydrate with low temp so cheese won’t melt and dehydrate on paper towels to absorb excess oils, turning cheese slices or stirring shreds occasionally while drying. Hope this helps.
@@martdod Thank you. I will give this a hoot and a holler.
@@joyceterra2265 How did it turn out? Just now seeing this video and want to try this.
Morning from beautiful north Georgia mountains
I love that you do these prep check ins to test things you’ve put up.
we are in the middle of a storm right now.. signal no 3 and its scary.. im fortunate to have found and followed ur teachings as im not worried that much coz i have prepared for my family's needs and i hope many wud do the same.. godbless everyone!😊
Hi! AP! Good Morning from Arizona! 🌵
Thankyou for this. May blessings light your path.
Grind Into a powder then reconstitute with hot water
That's what I was thinking. Use in soups, and casseroles.
Yes, or use in mac and cheese.
I love these kitchen videos.
I use boiling or very hot water to rehydrate cheese. Best for casseroles, soups etc. Also, I found it best to dehydrate on some kind of paper like parchment, or I use the inside or the paper bags my wheat comes in. I haven't tried paper towels but there is a LOT of oil. Mozzarella is a lower fat cheese so can be a better choice.
You are a prepping king. Thanks for sharing your incredible knowledge. Soooooo, helpful.
I’m going to do this! Think you for this video!
That's just what I was thinking.😄
Ditto! Lol
In CA, bacon at Costco is $11.49
Chicken wings $16.99 as of 11 days ago.
Is that $11.49 per pound? A pound in FL is around $8.99 on sale
That's one thing I have not thought to do is dehydrate cheese! I will have to go to my daughter's house soon and start dehydrating cheese, thanks for the video
Yay! So glad you revisited this!
I want to see the original video, if you have one!
Also, You could use the slices on top of a sandwich layer, kinda like some ppl who add potato chips to a sandwich for the crunch factor! Lol
AP, I love it when you do these kind of videos! Thanks so much!
Great idea
Life is great. Cheese makes it better. :)
I appreciate this info so much. Thanks!
That is amazing!
Good idea with the moisture absorbers just in case.
Woo hoo! Third comment! Acantha, I've seen two versions of the rumor about truckers. One version sounded like the strike would last a day, but the expected duration was not stated clearly. The other sounded like the strike was expected to last the entire middle of the month.
3rd. Ire here...11/11 one day strike but if no changes challenging the election fraud would start again after Thanksgiving to the 29th.
Personally i just hope those truckers wont loose their jobs, if they really can pull this off...
@@claireburkus8497 yeah I saw 11/29-12/31
Thanks for this! I’ve been thinking about dehydrating some cheese!
Awesome Rudy . I just checked the hole I stuck a pipe in for a water well and uploaded it to give other preppers an idea for super simple emergency water back up. I hope it helps someone. I like the way you try to help people . 👍👍👍
I've seen keto friendly chips made with cheese. Looks Similar to that.
Yes I buy them and they are expensive now
Wisps at Walmart. It’s just cheese. Alaska Granny did a video on it
Keto here as well and cheese chips are super easy to make!! We add little bits of pepperoni to jazz them up
Great for casseroles, nice job AP.
I would like to see the mozzarella put on top like a slice of bread and cooked in oven to see if it will melt like regular mozzarella for a pizza.
Maybe try wetting some paper towels and place the cheese slices between them and let them soak longer and then place them in the microwave for about 15-20 seconds
As a keto lover I love you video. I learned a lot. 5 years later of dehydrated cheese snack is very good for me. Thanks for doing it and sharing with us all
Hi Rudy☺ Do you recall what temp. And how many hours you dehdrated the cheese? Did the time/temp. Vary for the sliced vs. Shredded cheese?
wondering the same! I hope he does a video of dehydrating the sliced cheese!
I probably shouldn't have watched this this while I'm fasting. I am going to have to do this one. Cheese is a family favorite.
Thank you for sharing your experiments! Some of my favorite videos!
Just AMAZING. awesome
You can put it in the food processor and make a powdered cheese then make a cheese sauce with the sliced cheese.
@Alaska Prepper ... you can make those cheese slices into chips. You literally drop them into a deep fryer for 3-5 seconds and let them dry! Boom! Cheese chips WITH protein and calcium!! We have done this several times. Also, we have pulsed the cheese into a powder for popcorn, pizzas, salads, casserole topping, and whatever else you personally would want cheese flavor on. So far my husband loves the cheese popcorn and also loves the shredded cheese in meatloaf, meatballs and burgers. We actually went against the grain and made meatballs with the shredded dehydrated cheese in them and the did very well in the pressure canner... just dont over do the amount of cheese. A little goes a long way. They are pretty darn delicious! Also, start buying the larger #10 cans of cheese, heat them to "warm", drop 1 cup into your half pint jars with 1 inch head space, place into hot water bath and recan them in full boiling water for 20 minutes.... I am still alive to tell you this. Lol. God bless each of you reading this.
TY!
The sliced cheese sounds like a great snack! Reminds me of those parmesean crisps
Very interesting AP..thank you
Ive got 5 trays of carrots in the dehydrator right now, before that was 10lbs of onions, before that was a cpl lbs of mushrooms. . . Tasty now and later 😁
Didnt know cheese could be done. Gonna have to try that. Cheese Chips❣😁😁
☮
Cheese is so expensive on the Augason Farms cans, so this will definitely be well worth the price of my dehydrator
You could take and crunch up those American cheese slices and put them over your salad or potatoes or pasta.. Wonder how it would be if you dehydrated shredded American cheese??
You could ground up the cheese also to make cheese powder
very interesting ,stay safe my friend
Hey AP, truckers are saying they are going on strike at the end of the month
I was afraid of that... I've been praying for all of our transport / truckers and I have been feeling they are overwhelmed. This is very sad.
People better start preparing if they have not because once the truck's stop 💩 will really hit the fan.
Pardon my British ignorance but why are your truckers planning on going on strike?
@@steveday4797 if they shut down everything gets shut down. They are striking over a fraudulent election and partially over the disrespect they receive
@@acantha1201 ok thanks 👍
good morning Rudy. will do the same . thank you
I have learned so much from you. Thank you.
Hey AP, definitely doing this!!!!!
If you grind it up you could use it for popcorn, rice, potatoes or even bake with it... Endless possibilities ;)
I'd be eating those cheese slices as-is like cheese crackers. Great video. I've heard when dehydrating, O2 absorbers are pointless, and you should use a desiccant. O2 absorbers remove oxygen. Desiccants remove moisture. But good to know I can dehydrate thinly sliced cheese. Thank you, AP.
I am on the keto diet and I would definitely use the sliced cheese as a "cracker" for something like tuna! Thanks for the video. I had no idea you could dehydrate cheese! The freeze dried prices are outrages! They have gone up by almost double since just a few weeks ago. I am going to try to dehydrate some shredded mozzarella and some sliced cheddar.
I'm on keto too.. I'm wondering if the cheese was seasoned.. or different flavors of cheese slices would make the cheese chips taste better. So far I haven't liked the taste of store bought cheese bites.
Me too.
Did you ever try putting it in a meal like Mac n cheese or casserole?
Thank you for all of your informative videos. We dehydrated sliced cheese recently and just made it into a powder to add to soups and make cheese sauces. Do you think your mozarella worked better because of the type of cheese it was or because it was shredded and not sliced? I would be curious because I would be interested in being able to rehydrate cheese for a grilled cheese sandwich one day.
Alot of freeeze dried cheeses take a day to rehydrate in the fridge.
I was wondering if it would rehydrate in warm oil?
There's gotta be a better way to preserve cheese. Cheese makers in Europe let cheese age for years. Do what they do.
Cheese wax
@@karenowens8287 Yup
Great for salad 🥗
Hey AP, I know it's been awhile since you dehydrated this cheese, but we would like more details. Kind of cheese Etc thanks for showing us. Take care stay safe God bless y'all
You could powder that and use it in so many ways
Thanks for the video Rudy. Hope you aren't sick within 24 hours. I'll be looking for ya. Lol!
Oh wao thanks, that is great. You can do a lot more cheese 🧀. Yes with the wax it was really messy and I got 2 that after a year it got moldy. And it made a mess out of the area where I have it.
That's Awesome! We have been thinking of getting a dehydrator, great quality, spare parts and great reviews. Now, I've just learned a new reason why we should get one! Blessings to you and your family AP. Thanks for the information and video.
interesting results! Thank You for sharing :}
A different perspective for those that do not know, remember or are new to preserving their food at home.
Freeze drying, or hard cheeses that can be waxed, are the only approved methods of preserving them for any length of extended time that does not involve a standard freezer at home. NCHFP is the place you want to READ and UNDERSTAND the science behind any real home food preserving technics that are known to be the most safe when done correctly for those that want to do more for themselves and their family. Neither of the cheeses rehydrated were reconstituted correctly as well. Cheese is delicate and takes longer at a slower pace over hours with water added in smaller amounts, especially shredded so it doesn't become soupy. As much as I appreciate the idea of wanting to have those foods that add taste and comfort when things aren't at their best in difficult times, the oils in cheeses when not processed correctly at home can and do go rancid. It is worth spending the money to have such an expensive item done correctly for LTS. Dehydrating the fats in dairy is not recommended just as it is not with meats for LTS. When done that way, it is for a temporary extension to stretch the time between consumption and spoilage, not to last years. Jerky is a prime example. Spoiled food is wasted money and I'm guessing most of us aren't part of the Rockefeller, Vanderbilt, and the like, families. And risking spoilage that my family might eat and not realize it has gone bad is not worth the risks of sickening someone. Taste buds are not the same in everyone. Age and other factors change them and not everyone can taste or smell when food has begun to go bad. When you sit at my table, your health should not be a game of chance.
Just my 2 cents. Your house rules may differ from mine. ;)
While there is some wisdom on what you say, I never trust the bought and paid for government agencies to dictate what os good for me. These are the same shills that push toxic shots into newborn babies and elderly, ruining their immune systems and pushing big pharma solutions to everything. If there were any integrity in govt, then in theory their guidelines would be a good thing. @Alaska Prepper. Love how you are not afraid to experiment.
@@pinschrunner and as much as I respect your side, I do beg to differ on a few points. I agree that government agencies in every branch in existence lack integrity. As does every industry, race, religion, population, position of employment, etc. Pick your poison, it too will be imperfect in some way. There is ALWAYS a flaw somewhere. Nothing and no one is perfect. I do believe in experimentation as well. But there are standards for testing to 1. Protect the tester. 2. Provide repeatable results that are documented and verified in ways a home tester can't do. At home, there is no protection in place for such testing. Even smelling a jar or pouch of long held food could actually make a person I'll. Unfortunately, I cringe each time AP does that in his recordings. Worse case is a full-blown case of botulism- orderless, tasteless, invisible to the naked eye. Do you know that a case of botulism is often mistaken for a stroke? The first signs of symptoms are very similar and can easily be misdiagnosed. How many lost due to 'strokes' were misdiagnosed over years when in fact they ate food incorrectly preserved or processed at home? Unfortunately, we will never know. This is about science and the wellbeing of anyone who sits at yours or mine or AP's table. Home processing cannot copy what commercial industry standards do. And we all know those fail us time and again. So do our labors at home. We've all probably forgotten to wash our hands, sneezed, what have you and spread germs, mold spores, the nasty chicken juices that didn't quite get cleaned up properly with the correct sanitizing procedures because we 'thought' it was thoroughly done the first time. As humans we make mistakes. This is about mitigating those mistakes because our equipment is not repeatedly calibrated monthly, quarterly, annually in many to most cases as well. Too many folks can't even get their dial gauges tested annually because it is no longer done by most county extensions. They use it anyway. And a home food dehydrator is fresh out of the box let's say. Nothing you have can monitor and prove the temperature you may set it to stays constant or even reaches the temperature you set it for for the full amount of time it runs which is hours on end. That becomes an issue when drying certain food items such as dairy or meat that need specific temperatures and times to remain safe for consumption. Even when AP did his egg experiment, you could actually see the whites of the eggs were scorched and very rubbery in the video. Now, as much as I enjoy AP's love for food, cooking and sharing and have watched him since his early days here, his taste buds are a bit off just because of his time in the service imo 😉😂 a solider will eat almost anything after a damn long day in the field. He may be able to swallow scorched eggs, but those if us he's stood in harm's way to protect are a whole lot softer thanks to him and the rest 🤣 and what happens in the following years if he actually opens that jar he put back to revisit in the future? He won't know if it is dangerous or not. Eggs have a density issues in the canner. A dry jar inside does not conduct heat the same as one filled with liquid. Canners are designed, and meant to have a full jar inside without air gaps. Even the glass is not tempered for dry heat. It's not meant to go in a hot, dry or pressurized environment. Another reason oven canning in jars is not recommended. What our families did in the past was dangerous in many ways. The science wasn't there or had to be improved upon over years to get us to this point now. The real question is: Why would you risk your life, your family, the future of each of you, for a slice of cheese? Or think of it this way, just because you can do something, doesn't mean you should. I could jump off a bridge. It's doesn't make it smart or safe to do even if I live afterwards.
Still, just my very long-winded $.02 😉
Of you get good organic cheese from a reputable dairy farmer and spray ROUND UP on it to re- conn-s-tit-toot it it may (or, conn-verse-lee may not) achieve FDA "GRAS Status" ( generally recognized as safe). T-rust the sci-fi-ence!
Hey AP. Clicked on the like button but the count didn't change and the thumb didn't turn blue. My phone said it was added to my liked videos
Same here
That cheese is a great low carb chip replacement.
So it looks like you should dehydrate both in grated form and you can melt the cheddar like you did with the mozzarella. I am going to try this. I bought some of the cheese crisps and wasn't too impressed but this way the cheese will be useful! thank you!!!
Great video, thx. Came here for the Mozarella, so I can make pizza for a long time even if the stores go empty.
Thanks for all your videos... it is interesting to see this. For myself, I just don't think cheese slices are real cheese... a bit too processed and unhealthy for me, but I am wondering about block parmesan cheese?... how to store it for long term...
Ch
cheese Powder
Thank you 😊 I was wondering if dehydrated cheese was posible !
So they would be great keto chips! Great idea!😋
Has anybody noticed that when you hit the like button it doesn't turn blue or the numbers don't go up
Yes It says it was added to my liked videos but no count increase. This is happening on all the channels I watch
How long did you dehydrate your cheese for ?
I am dehyderating some shredded cheese, never have before. I am thinking of it for casseroles and things like that. I haven't ever rehydrated things before, but that is my plan.
I thought you couldn't use oxygen absorber's with foods that contain oil or fats because of botulism
If our Alaskan guinea pig is still making videos next week, we’ll know there was no botulism. 😋
Use moist cheese cloth to hydrate cheeses 🧀 they don’t call it cheesecloth for nothing 🙃
This is so awesome AP! Thanks so much! I wonder if you try to rehydrate with a little oil it would take better? Just a tbought. I am going to try to dehydrate some now though! 😉
I was thinking the same thing.
Just think, if all is gone you can make cheese cracker and maybe you can make cheese powder.
Hi and thanks for your videos.
A few questions:
Please provide a link to a video that shows how you dehydrated the cheese, how you knew it was done and how you packed it. Would foodsaver bags work?
Could the American cheese be melter in a little hot milk to make a cheese sauce?
Thanks.
I'm going to get some cheese today.😊
Actually, that size 1/2gal or 2 liter, needs a 300 cc O2 absorber, what may happen is the nitrogen remains as volume. A gallon bag would use 2x300cc O2 absorber. I love what you did with the cheese. Is there any problem with the possibility of botulism? Oh most of the content of the Oxygen absorbers is iron, just open that and put it in the ground and toss the empty package.
cheese chips and add spices they are grt eattings
Good snack food while watching you tube😍
I like this video. I am dehydrating cheese as we speak. I'm gonna make cheese powder. First time but it's doing good. I'm surprised it's work but we'll be worth it
Can I use Mylar bags that have metal on one side and just plastic on the other?
They would make a great powder for Mac n cheese or other sauce type items. Also I love snacking on crispy cheese! I’m curious why you didn’t keep your dehydrator?
Finally catching up. Great prep for protein.
Remember folks water protein hierloom seeds
Jackpot! Some Good cheese and $50 in paper towels lol
Just use your t-shirts and bed sheets. The oil will come out in the laundry with a gallon of grease fighting dish soap. Still cheaper that buying backpacking food at REI.
AP you could be real popular with the people doing Keto, by selling those cheese chips at lunch time. 😁
What about rehydrating using milk instead of water? Any pros or cons? I also would like to know time and temp of hydration.
P.S. Love your videos! Thanks so much.
That came out good, even if the American Cheese did'nt rehydrate all the way. My husband & I are impressed and we just might have to try this. Suddenly i'm in the mood for cheese!! Thank you for sharing this.
I think it's a whole lot easier and you get much better results when you preserve cheese in wax versus dehydrating it. I watched your video on that too, and I have many pounds of a lot of different kinds of cheese stocked in my prepper pantry that will still be good many years from now. IMO, cheese is too expensive to ruin by dehydrating, but its cool to know it can be done! Thanks :)
Would vaccum seal bags be good for storing dehydrated cheese?
Makes me wonder AP.... what other "aged" home made preps do you have to tempt us with !!!
Cheese chips. What a great idea
Well I think I'll definitely be dehydrating shredded mozzarella whenever I get some. and by the looks of it shredded is definitely the way to go if you're going to dehydrate it.